Red Meat Allergy Friendly Shrimp Cocktail with Cocktail Sauce
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Learn more →Ingredients
6 servings
For the shrimp
- 3 quarts water
- 1 tbsp kosher salt
- 1 lemon, halved
- 2 bay leaves
- 1 tsp black peppercorns
- 2 lb large shrimp (21–25 count), peeled and deveined, tails on
For the cocktail sauce
- 1 cup ketchup
- 2–3 tbsp prepared horseradish
- 1 tbsp fresh lemon juice
- 1 tsp worcestershire sauce
- ½ tsp hot sauce
For serving
- lemon wedges, for serving
Instructions
- 1
Combine the water, kosher salt, lemon halves (squeeze them in before dropping them in), bay leaves, and black peppercorns in a large pot. Bring to a rolling boil over high heat.
- 2
Add the shrimp to the boiling water and cook, stirring once, until the shrimp are pink, curled, and opaque throughout with no translucent gray at the center, 2–3 minutes. An instant-read thermometer inserted into the thickest shrimp should read 145°F (63°C).
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